Baked potato with horseradish crème fraiche and rare roast beef

Name: Baked potato with horseradish crème fraiche and rare roast beef
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 15 ml fresh chillies 573; salt and freshly ground black pepper; 250 ml crème fraîche; 45 ml creamed horseradish; 4 roast beef large slices, rare; 1 cup watercress

4 servings Prep: 5 mins, Cooking: 1 hr

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You can’t go wrong with this combination

By Food24 August 22 2012

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Baked potato with horseradish crème fraiche and rare roast beef

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Ingredients (6)

15 ml	fresh chillies — 573
	salt and freshly ground black pepper
250 ml	crème fraîche
45 ml	creamed horseradish
4	roast beef — large slices, rare
1 cup	watercress

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Method:

Preheat the oven to 180°C. Rub the potatoes with olive oil and season with lots
of salt and pepper. Place into a baking tray, prick with a few holes and bake
for 1 hour.

Meanwhile, combine the crème fraiche and horseradish and season well.
Refrigerate until ready to use.

Make a slit in each baked potato and give them a good squash. Generously dollop
with crème fraiche, top with sliced beef and watercress.

Reprinted with permission of Bits of Carey. To see more
recipes, click here.